These Cookies and Cream Cookies are soft, buttery, and full of sweet white chocolate and Oreo cookie pieces. Grating the cold butter makes the cookies tender and chewy, and the instant pudding mix keeps them perfectly moist. They’re fun to make, fun to eat, and perfect for snack time, dessert plates, or sharing with friends and family. For the same delicious flavors, check out my Frosted Cookies & Cream Milkshake Cookies, too!
Ingredients & Substitutions
- Cold Unsalted Butter: Grating cold butter helps make the cookies soft and chewy. You can use butter straight from the fridge or freezer.
- All-Purpose Flour: The base of the cookies. You can adjust slightly if your dough feels too wet or dry.
- Light Brown Sugar & Granulated Sugar: Adds sweetness and chewiness. You can adjust the mix of sugars slightly to taste.
- Vanilla Instant Pudding Mix: Keeps the cookies moist and tender. Vanilla flavor is classic, but Oreo or cookies-and-cream pudding works too.
- Eggs: Binds everything together and adds richness. Room temperature eggs mix more evenly. Out of eggs? Check out my egg substitutes to try.
- White Chocolate Chips: Sweet, creamy bites in every cookie. You can swap for milk chocolate or semi-sweet if you prefer. This recipe would also be great with different flavors like butterscotch, peanut butter, or mint chocolate chips!
- Oreo Cookies: Gives the cookies their signature cookies-and-cream flavor. Crush them with your hands or in a bag with a rolling pin.
FAQs
Can I use more Oreos in these cookies?
Yes! You can add a few extra crushed Oreos if you want even more cookies-and-cream flavor. Just fold them in gently so the dough holds together.
Can I make the dough ahead of time?
Absolutely! You can make the dough and store it in the refrigerator for up to 2 days before baking. Chilling the dough can also help the cookies stay thick.
Can I freeze the dough?
Yes! Scoop the dough into balls and freeze on a tray. Once frozen, transfer to a freezer-safe bag for up to 2 months. Bake straight from frozen; just add 1 to 2 extra minutes to the baking time.
Can I use a different type of chocolate?
Yes! White chocolate chips are classic here, but milk or semi-sweet chocolate chips work well, too. Or, get creative and try your favorite flavor!
Do I have to grate the butter?
Grating cold butter helps make the cookies soft and tender, but if you prefer, you can cut it into small cubes and mix with a pastry cutter or your hands.
How to Store Cookies and Cream Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 to 4 days. They stay soft and chewy if kept sealed.
Refrigerator: You can refrigerate for up to a week, but let them come to room temperature before serving for the best texture.
Freezer: Freeze baked cookies in an airtight container or freezer bag for up to 2 months. You can also freeze unbaked cookie dough balls the same way. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
To Reheat: Warm cookies in the microwave for 10 to 15 seconds or in a 300°F oven for 5 minutes to bring back a freshly-baked feel.
Cookies and Cream Cookies
Ingredients
- 1 cup (2 sticks / 227 g) cold unsalted butter, (straight from fridge or freezer for easier grating)
- 2 ¼ cups (281 g) all-purpose flour
- 1 teaspoon baking soda
- ½ cup (100 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 box (3.4 ounces) vanilla instant pudding mix, or Oreo flavor if you can find it
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (168 g) white chocolate chips
- 15 Oreo cookies, roughly crushed
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
- Using the large holes of a box grater, grate the cold unsalted butter (straight from the fridge or freezer for easier grating). Work quickly so the shreds stay cold; you should end up with fluffy, pea-sized pieces.
- In a large bowl, whisk together the flour, baking soda, brown sugar, granulated sugar, and vanilla pudding mix until evenly combined.
- Add the grated butter to the dry ingredients. Use a pastry cutter, two forks, or your fingertips to cut the butter in until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
- In a small bowl, whisk the eggs and vanilla extract together. Pour into the crumbly mixture and stir with a sturdy spoon or spatula just until the dough starts to come together. It will be shaggy and a bit dry at first; that’s normal.
- Gently fold in the white chocolate chips and crushed Oreos until evenly distributed. The dough should hold together when squeezed. If it’s too crumbly, add a tiny splash of milk, 1 teaspoon at a time.
- Using a 3-tablespoon cookie scoop, form dough balls and place them 2 inches apart on the prepared sheets. You can gently press the tops slightly if you want flatter cookies, but they naturally stay thick.
- Bake for 10 to 12 minutes, until edges are set and lightly golden, but centers still look soft. They will firm up as they cool.
- Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Did you make this recipe?
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These look awesome!! We don’t have pudding mix sold as such in Spain. Can you give us any substitute ingredients which would work??
Thanks!
Amazing! The cream flavor really shines through! And the Oreos are a great addition…cookie in a cookie 🙂
Forgot to leave stars!
These are the absolute best cookies I’ve ever made. So so so yummy. I did a mix of semi sweet and white chocolate chips. I always bake for our big family gatherings, and my brothers (who are hard to please!) all agreed these were the best cookies I’ve ever made.
Great and easy recipes thank you very much for sharing your talent!
These are AMAZING! I have made these so many times to bring to parties and events and each time at least one person asks for the recipe. People cannot get enough of these! Thank you for another fantastic recipe!
Oh my goodness! Thankfully I am making these for a teacher appreciation luncheon. Otherwise I would eat way too many of these outstanding cookies. They have such a smooth texture with just a perfect combination of white chocolate and oreos. This recipe is on permanent rotation. Yum!
These cookies and cream cookies look absolutely incredible! That oreo crumble folded into the dough is genius. I love how you get that distinct cookies and cream flavor in every bite. Definitely making these for my next baking day — my family is going to love them!